Easy High-ProteinYoghurt bowl

This is a delicious yoghurt bowl which is ideal for breakfast or as a delicious snack

This is a yummy yoghurt bowl which is a really good way to start your morning, or it’s a nice way to end the day. It’s really handy if you’ve got to the end of the day and realised that you haven’t managed to squeeze enough protein in. If you make a batch of the jam the night before, then it’s a super quick, healthy breakfast. You could even add some fresh fruit if you fancied.

To make the compote


  • 1 big bag of frozen, mixed berries
  • 1 generous glug of maple syrup (you can always add more to taste later)
  • three tablespoons of water
  • three teaspoons of chia seeds


  • Throw all the ingredients into a pan and heat on the stove;
  • mash up the berries with a fork;
  • leave to cool.

Ingredients for the Yoghurt Bowl

  • Three tablespoons of Greek yoghurt;
  • 30 grams of protein powder of your choice – I used salted caramel (Bulk Powders – it’s soo good!)
  • Granola (I used the high protein stuff)
  • Compote from above

To make the Yoghurt Bowl

  • Mix the Greek yoghurt with the protein powder in a bowl;
  • spoon on the compote (as much as you want – it’s delicious);
  • Sprinkle on a small handful of granola;
  • Add whatever toppings on that you want – half a banana would be lovely (freeze other half for smoothies!)

I hope you enjoy this recipe – let me know if you try it and what you use as your toppings! Enjoy!


Catalan Chicken

Catalan chicken with diced roast potatoes

With the weather brightening up, I thought that I would give you a lovely Spanish inspired recipe to brighten up your week. That said, this recipe is basically a stew so it also works well in winter. Heck, you’ll want to eat this all year round it’s so easy! Subject to a few minor adaptations, you can make this in your slow cooker so that it’s ready for you when you get home from work.

If you don’t have smoked paprika you can use normal paprika. This will give the dish an earthier flavour which is also good but I do highly recommend that you use the smoked version as that smokey element really compliments the chorizo and is, frankly, delicious.


8 boneless chicken thighs (or however many are in the packet) I also like to use shredded chicken for this recipe

Chorizo cut into small chunks 

1 red onion thinly sliced

1 red pepper sliced

1 yellow pepper sliced

2 cloves of garlic

1 carton of passata

1 tablespoon of olive oil

1 teaspoon smoked paprika


Fry the chicken thighs (if using) in olive oil for a couple of minutes on both sides

Add the onion and peppers and cook for about 5 minutes, until softened

Add the garlic and cook for another 1-2 minutes

Add the chorizo and cook for about a minute until it is cooked through

Add the smoked paprika and stir through, immediately add the passata, if using shredded chicken then add it now.

Pop the lid on the casserole (or saucepan if using) and simmer for about 30 minutes, until the chicken is cooked through and the sauce has thickened slightly.

My serving recommendations include rice, cous cous and diced, roasted potatoes. I also like to have a bit of fresh bread to hand because, trust me, you’re going to want to mop up that sauce!

Enjoy! Please let me know if you make this and what you think!


Roasted Vegetable and Lentil Salad

Honestly I don’t think that there is anything easier to make than roasted vegetables. Yet they are delicious, full of nutrients and fibre and filling – the perfect combination! I’ll often have roasted vegetables with salmon as a side dish with a bit of couscous or rice but I had bought some lentils and decided to experiment. The result was this delicious salad which is delicious eaten warm but also ideal cold in packed lunches.

This recipe serves four as a side or two as the main event! You can make it vegan friendly by taking out the feta (you may want to add in vegan cheese) and substituting the Greek yogurt for coconut yogurt.


  • 1 sweet potato
  • Large handful of cherry tomatoes
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 100g uncooked lentils
  • feta cheese to crumble on top
  • 2 tablespoons Greek yogurt
  • 2 teaspoons harissa
  • Fry Light or oil of your choice
  • 2 cloves of garlic (optional)


  • Chop up the vegetables into bite sized chunks – keep the skin on the sweet potato (just wash it well and cut the ends off). It tastes good, it’s edible and your gut bacteria love it!
  • Place the vegetables in a roasting dish and spray with a few squirts of fry light or oil of your choice. Add in garlic if using.
  • Bake in the oven at 180 decrees centigrade for about 25 minutes, or until cooked.
  • Put the lentils on to cook as instructed by the packet. I buy the ones that you don’t have to soak and take 25 minutes to cook.
  • To make the dressing, simply mix the Greek yogurt and the harissa together in a small bowl, set aside.
  • Once cooked, allow the lentils and the vegetables to cool slightly them mix them together in a large bowl.
  • Once served, crumble feta on top and dollop the dressing on the side.

I like to serve this salad on a bed of spinach with a chicken breast on the side. 


Curried Sweet Potato and Coconut Soup

There is something that I find really relaxing about making soup. I’m not sure why this relates specifically to soup but for me, if I’ve had a stressful day then this is my go-to activity. I especially love it when it’s cold outside and my kitchen gets all hot from the cooking and you feel all cozy.

The aromatic spices of this warming soup make you feel inside and out and its packed full of nutrients too. But best of all, the best thing about making this recipe is that it serves about four so you have delicious lunches for work or quick dinners. It also freezes really well.


  • 700g Sweet potato peeled and chopped into small chunks
  • 1 large/ 2 small onions finely chopped
  • 2 cloves of crushed garlic
  • 1-2 teaspoons garam massala
  • 1 teaspoon corriander
  • 1 teaspoon cumin
  • 1 teaspoon medium curry powder (can substitue this)
  • I teaspoon chopped chilli (optional – I lke lazy chilli)
  • 1/2 – 1 tablespoon of fresh ginger (again I use the lazy stuff)
  • 1 litre vegetable stock
  • 1 can coconut milk
  • a (very) generous squirt of lime juice (although this is optional)


  • Heat the oil in a large saucepan (I use a stock pot as this recipe makes a lot of soup). Once the oil is hot enough, sauté the onions until they are soft and then add the garlic, garam massala, corriander, cumin, curry powder, ginger and chilli if you are using. Mix these in with the onions.
  • Add the sweet potatoes and coat them in the spices. Now add the stock and simmer for 15-20 minutes, until the potato is really soft (I stab mine with a fork to check).
  • Take the soup off the heat and if you’re sensible you’ll let it cool down a bit (for safety – not culinary- reasons). Once it’s cool enough, blend the soup until it is really smooth. I’ve used both a hand blender and a proper blender, I prefer a hand blender because there’s less washing up but it does take a little longer.
  • pour the soup back into the pan, if you used a blender, and put it back onto a low heat. Stir in the coconut milk and make sure that it is properly mixed in. Add in the lime juice if you are using.

I like to serve this with a dollop of Greek yoghurt because it it makes it even creamier and crusty bread because, who doesn’t love warm crusty bread!

Food Uncategorized

Baked Oats Recipe

I’ve made this breakfast a couple of times on the weekend recently when I have a bit more time to make a leisurely breakfast. However, you could make this on a weekday morning and cook it while you’re getting yourself ready. This recipe makes two portions, but it’s good to box up and save the other half for the next day – which makes it the ideal portable breakfast. It can be eaten hot or cold, but I prefer hot with a big dollop of Greek yogurt.

If you find that you’re often rushing in the mornings, you could double up the mixture and cook it for a bit longer to make sure that you have a filling, healthy breakfast for you to eat during the week.


  • 1/2 Cup of oats
  • 1/2 teaspoon of baking powder
  • 1 egg
  • 1 banana
  • fruit – I’m using up homemade mincemeat that I made at Christmas time but blueberries or raspberries and coconut would be nice
  • 1 teaspoon of honey
  • 2/3 cup of milk


  • Preheat the oven to 180C
  • Slice the banana in half lengthways and mash the other half of the banana
  • Beat the egg and add the milk
  • Add the oats, banana, baking powder and fruit to the egg and milk mixture
  • Stir well
  • Place the other half of the banana on to the top of the mixture and drizzle it with honey (you can leave this out if you like or use maple syrup instead)
  • Add to an ovenproof dish and bake for 20 minutes until golden brown

Enjoy with yogurt and extra toppings if you wish!